Method:
Fry onions in a pan until pink,add chopped tomatoes to it and fry until its forms a thick pulp,cool it and grind it into a smooth puree.
Fry diced alu until crisp and remove it aside..
In a pan heat oil,crackle jeera,fry the Ginger-garlic paste,peas until it changes the colour.Add the ground pureeto it and fry until oil leaves from the edges,add all the masala powder's,salt and fry for a minute,add cream or milk and cook for a couple of minutes and remove it from fire.
Garnish it with chopped corriander and cream.
Serve hot with Roti/Naan/Phulka/Chapathy.